KR20200065128A - Manufacturing Poultry jerky using ultrasonics wave curing and superheated steam method - Google Patents

Abstract

The present invention relates to a method of producing chicken meat jerky and the chicken meat jerky produced by the method. The method comprises: (1) a step of preparing chicken breast slices by slicing the chicken breast; (2) a step of preparing a curing solution by mixing steak sauce, starch syrup, sugar, tomato ketchup, oyster sauce powder, salt, pepper, garlic powder, smoke flavor powder, ginger powder, potato starch, and Worcester sauce; (3) a step of mixing the chicken breast slices prepared in step (1) and the curing solution in step (2) and then sonicating the mixture; (4) a step of heat-treating the sonicated chicken breast slices in step (3) using an SHS method; and (5) a step of drying the SHS-treated chicken breast slices in step (4). Accordingly, the jerky with improved flavor, color, taste, and texture can be produced.

Description

Poultry jerky using ultrasonic salting and SHS method{Manufacturing Poultry jerky using ultrasonics wave curing and superheated steam method}

The present invention comprises the steps of ultrasonic treatment after mixing the chicken breast slices and salt solution; Heat-treating the sonicated chicken breast slice using an SHS method; And drying the SHS-treated chicken breast slices, comprising the steps of drying the chicken breast slices.

Jerky is a raw material made from beef or fish meat, cut to a certain thickness, immersed in seasoning solution, and dried, which is used as a snack because of its long shelf life. In general, the raw material for beef jerky is manufactured using beef rump, but the price is rather expensive.

Chicken is a poultry that has less fat content, higher protein content, softer meat and a milder taste and flavor than beef or pork meat, and is used worldwide for stock and snack dishes, including Muslim countries, as well as in the East and West. have. Chicken has more protein than beef, and 20.7 g out of 100 g, fat 4.8 g and 126 kcal calories, especially vitamin B2. In addition, it contains 4 mg of calcium, 302 mg of phosphorus, 40A.U. of vitamin A, 0.09 mg of vitamin B1, and 0.15 mg of vitamin B2. In addition, the chicken has a strong taste and a refreshing taste because it contains a lot of flavor components such as glutamic acid, various amino acids, and ribonucleic acids compared to other meats. In addition, if the chicken is slaughtered and aged for about a day, the meat becomes softer and the taste becomes better.

Superheat is a state in which the liquid does not boil even at a temperature higher than the boiling point. Generally, superheated steam (SHS) superheated steam is a hot water vapor of 100 to 400°C and heat is generated by heating the steam generated in the boiler at the same pressure. It is a new technology that can save more energy because high-temperature steam is sprayed evenly on the food surface, enabling shorter heating and recycling steam. It minimizes the loss of nutrients generated during general heating, maintains the taste, aroma, color, and texture of food ingredients as much as possible, and is effective in suppressing vitamin C oxidation, browning, and controlling microorganisms. The SHS method has many advantages over hot air drying, such as less environmental impact, improved drying efficiency, elimination of explosion and fire hazards, and preservation of beneficial volatiles.

Ultrasound refers to the sound of a band outside the range of 20 Hz-20 kHz, which is the human audible frequency, and is used in cleaning machines that remove even fine particles using ultrasonic energy, emulsifiers mixing liquids of different properties, etc. The technology used is almost nonexistent.

Korean Registered Patent No. 1137981 discloses a method of manufacturing chicken jerky containing collagen and dietary fiber, and Korean Registered Patent No. 1738874 discloses a method of manufacturing chicken jerky containing turmeric, but the ultrasonic salting and SHS of the present invention It is different from the manufacturing method of poultry jerky using the method.

The present invention was devised by the above-mentioned demands, and the object of the present invention is to prepare a jerky jerky with excellent texture and flavor without producing a unique smell of jerky when preparing jerky using chicken. The present invention is to provide a method for preparing chicken meat jerky which is easily removed while optimizing the manufacturing conditions such as pre-treatment and drying of the meat, and having excellent flavor and texture.

In order to solve the above problems, the present invention comprises the steps of (1) preparing sliced chicken breast; (2) preparing a salt solution by mixing steak sauce, starch syrup, sugar, tomato ketchup, oyster sauce powder, salt, pepper, garlic powder, smoke flavor powder, ginger powder, potato starch, and star star sauce; (3) mixing the chicken breast slice prepared in the step (1) and the salt solution of the step (2) and then ultrasonicating the mixture; (4) heat-treating the sonicated chicken breast slice of the step (3) using a superheated steam (SHS) method; And (5) drying the SHS-treated chicken breast slices in the step (4).

In addition, the present invention provides a beef jerky prepared by the above method.

In the present invention, by manufacturing the chicken meat jerky by the ultrasonic treatment and the SHS process by fusion-compositing, the flavor, color, taste, and texture can be made into beef jerky. In addition, the salted liquor used in the production of chicken jerky can add the rich and deep flavor of beef jerky to provide chicken jerky with excellent quality and preference.

1 is a schematic view showing the manufacturing process of the chicken jerky of the present invention.
Figure 2 shows a chicken jerky picture.
3 is a graph comparing the yield change of chicken meat after dyeing and the change of chicken meat yield after drying according to immersion treatment or ultrasonic dyeing treatment time.

In order to achieve the object of the present invention, the present invention

(1) slicing and preparing chicken breast;

(2) preparing a salt solution by mixing steak sauce, starch syrup, sugar, tomato ketchup, oyster sauce powder, salt, pepper, garlic powder, smoke flavor powder, ginger powder, potato starch, and star sauce;

(3) mixing the chicken breast slice prepared in the step (1) and the salt solution of the step (2), followed by sonication;

(4) heat-treating the sonicated chicken breast slice of the step (3) using a superheated steam (SHS) method; And

(5) It provides a method for producing chicken jerky, characterized in that it comprises the step of drying the SHS-treated chicken breast slices in the step (4).

In the method for preparing chicken jerky of the present invention, step (1) may be prepared by slicing chicken breast into a thickness of 7-8 mm, suitable for salting, and slicing into a suitable thickness for preparing jerky.

In addition, in the method for preparing chicken jerky of the present invention, the salt solution of step (2) is preferably steak sauce 240-280 g, starch syrup 240-270 g, sugar 400-450 g, tomato ketchup 130-160 g, Oyster sauce powder 180-220 g, salt 60-70 g, pepper 18-24 g, garlic powder 7-9 g, smoke flavor powder 26-30 g, ginger powder 2-4 g, potato starch 5-7 g and Ustar It can be prepared by mixing 12 to 16 g of sauce, more preferably 260 g of steak sauce, 254 g of starch syrup, 428 g of sugar, 143 g of tomato ketchup, 200 g of oyster sauce powder, 64 g of salt, 21 g of pepper, garlic It can be prepared by mixing 8 g of powder, 28 g of smoked powder, 3 g of ginger powder, 6 g of potato starch and 14 g of star star sauce. The salty liquor prepared with the above ingredients and blending ratio was able to soften the meat quality of the chicken meat and harmonize well with the taste and aroma of the chicken meat, thereby making the beef jerky with a richer flavor and deeper taste.

The steak sauce is flour, tomato powder, salt, vegetable oil, starch, beef concentrate, soy sauce powder, soy sauce, hydrated glucose, maltodextrin, sugar, sodium L-glutamate, onion powder, caramel color, red wine flavor, pepper, tomato The paste, flavor enhancer, flavor oil and citric acid may be mixed, but are not limited thereto.

In addition, in the method for preparing chicken jerky of the present invention, step (3) is preferably 80 to 100 minutes at 26 to 30 kHz after mixing chicken breast slices and salt solution at a weight ratio of 84 to 87:13 to 16 It can be sonicated during, more preferably, after mixing the chicken breast slices and saline solution at a weight ratio of 85.71:14.29, it can be sonicated at 28 kHz for 90 minutes. Mixing the chicken breast slices and salt solution at the same ratio as described above allowed the taste and liver of the salt solution to be appropriately absorbed in the chicken breast, thereby increasing the preference, and ultrasonic treatment under the above conditions softened the meat more smoothly. In the meantime, it was possible to prepare a jerky that was unique to chicken and was removed and has excellent palatability.

In addition, in the method for preparing chicken jerky of the present invention, step (4) may preferably heat-treat the sonicated chicken breast slices for 3 to 5 minutes using an SHS method of 140 to 160°C, more preferably For example, heat treatment may be performed for 4 minutes using the SHS method of 150°C. SHS treatment under the above-described conditions could be well cooked with minimal texture and minimal change in appearance.

In addition, in the method for preparing the meat jerky of the present invention, the drying in step (5) may be desirably dried at 60 to 70°C for 160 to 200 minutes, more preferably at 180°C for 180 minutes. Can be. Chicken meat jerky prepared by drying under the above conditions was able to be prepared with jerky with excellent chewy texture while having excellent chewing texture and soft texture.

The method for producing chicken jerky of the present invention, more specifically

(1) preparing chicken breast sliced into 7-8 mm thicknesses;

(2) Steak sauce 240-280 g, starch syrup 240-270 g, sugar 400-450 g, tomato ketchup 130-160 g, oyster sauce powder 180-220 g, salt 60-70 g, pepper 18-24 g, garlic Preparing a salt solution by mixing 7-9 g of powder, 26-30 g of smoke flavor powder, 2-4 g of ginger powder, 5-7 g of potato starch, and 12-16 g of starch sauce;

(3) mixing the chicken breast slice prepared in the step (1) and the salt solution in the step (2) at a weight ratio of 84 to 87: 13 to 16, and then ultrasonicating at 80 to 100 minutes at 26 to 30 kHz. ;

(4) heat-treating the sonicated chicken breast slices of step (3) for 3-5 minutes using a superheated steam (SHS) method of 140-160°C; And

(5) the step of drying the SHS-treated chicken breast slices of step (4) at 60-70° C. for 160-200 minutes,

More specifically

(1) preparing chicken breast sliced into 7-8 mm thicknesses;

(2) Steak sauce 260 g, starch syrup 254 g, sugar 428 g, tomato ketchup 143 g, oyster sauce powder 200 g, salt 64 g, pepper 21 g, garlic powder 8 g, smoke flavor powder 28 g, ginger powder 3 g , Preparing a salt solution by mixing 6 g of potato starch and 14 g of star star sauce;

(3) mixing the chicken breast slice prepared in the step (1) and the brine solution of the step (2) at a weight ratio of 85.71:14.29, followed by sonication at 28 kHz for 90 minutes;

(4) heat-treating the sonicated chicken breast slice of step (3) for 4 minutes using a superheated steam (SHS) method at 150°C; And

(5) SHS-treated chicken breast slices of step (4) may include drying at 65° C. for 180 minutes.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following manufacturing examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following manufacturing examples and examples.

Manufacturing example 1: Chicken jerky

(1) Chicken breast was prepared by slicing to 7-8 mm thickness.

(2) Steak sauce mix 260 g, starch syrup 254 g, white sugar 428 g, tomato ketchup 143 g, oyster sauce powder 200 g, refined salt 64 g, pepper powder 21 g, garlic powder 8 g, natural smoke flavor powder 28 g, A salt solution was prepared by mixing 3 g of ginger powder, 6 g of potato starch, and 14 g of Ustar sauce.

(3) The chicken breast slice prepared in the step (1) and the brine solution in the step (2) were mixed at a weight ratio of 85.71:14.29, placed in an ultrasonic device, and sonicated at 28 kHz for 90 minutes.

(4) The ultrasonicated chicken breast slice of step (3) was heat-treated for 4 minutes using a superheated steam (SHS) method at 150°C.

(5) The SHS-treated chicken breast slice of step (4) was dried at 65° C. for 180 minutes, then cooled at 5° C. for 30 minutes and then packaged (FIG. 1).

Comparative example 1: Chicken jerky

The chicken jerky was prepared by the method of Preparation Example 1, but the configuration of SHS treatment in step (4) was omitted, and the chicken breast slices subjected to ultrasonic treatment in step (3) were immediately dried, cooled, and packaged to prepare chicken jerky. .

Comparative example 2. Chicken jerky

Chicken meat jerky was prepared by the method of Preparation Example 1, but when the SHS treatment of step (4) was performed, heat treatment was performed for 4 minutes using a superheated steam (SHS) method at 180° C. to prepare chicken meat jerky.

Comparative example 3. Chicken jerky

Chicken meat jerky was prepared by the method of Preparation Example 1, but when the SHS treatment in step (4) was performed, heat treatment was performed for 4 minutes using a superheated steam (SHS) method at 200° C. to prepare chicken meat jerky.

Comparative example 4. Chicken jerky

Preparation of chicken meat jerky in the method of Preparation Example 1, omitting the configuration of ultrasonic treatment in step (3), mixing the chicken breast slice and the salt solution, followed by salt treatment for 90 minutes, followed by SHS treatment, drying, cooling, and Chicken jerky was prepared through the packaging step.

Experiment method

1) pH

The pH of beef jerky is diluted 10 times (w/v) in 5 g of sample with distilled water, crushed, centrifuged at 3,000 rpm for 10 minutes, and then filtered using a diluted solution filtered (Model 340, Mettler Toledo, Switzerland). Was measured.

2) Water content

5 g of the sample ground with a blender was weighed and measured with a moisture meter (HE53, SMettler Toledo, Switzerland).

3) Chromaticity

The chromaticity is calibrated with a standard color plate (X=82.94, Y=84.65, Z=94.34) using a colorimeter (Chromameter, NE4000, Japan), that is, Hunter's Lab value, that is, the brightness L value (brightness) indicating redness and redness. The redness a value representing (redness) and the yellowness b value (yellowness) representing the degree of yellow color were measured.

4) Physical properties

The physical properties of the jerky were measured by a two bite test method using a texture analyzer (TA-XT2, Stable Micro System Co., England), and the hardness, springiness, and cohesiveness were analyzed. The analysis conditions at this time were measured by setting stroke 20 g, test speed 2.0 mm/sec, and distance 10.0 mm.

5) Manufacturing yield

The production yield was calculated as follows.

Yield (%) = Weight of beef after drying / Weight of raw meat before drying × 100

6) Water activity (Aw)

Moisture activity was measured using a moisture activity meter (BT-RS1, Rotronic, Swiss). The temperature of the internal sensor of the measuring instrument was fixed at 25°C, and the relative humidity of the measuring instrument was read at intervals of 30 minutes. The final point was when the number of digits of the relative humidity remained unchanged for 30 minutes.

7) Sensory evaluation

For the sensory evaluation of beef jerky, the purpose and items of the experiment were fully explained to 100 people aged 20 to 60 years, and after the training, sensory evaluation was conducted using a 7-point scale method.

Example 1. Physicochemical Characteristics of Chicken Meat by Ultrasonic Treatment

In the method of Preparation Example 1, physicochemical properties were compared with the sonication-treated chicken of step (3) and the chicken immersed in a saline solution without ultrasonic treatment. As a result of measuring the pH and water retention capacity, the pH and water retention capacity tended to increase as the immersion and sonication time increased. In addition, when 12 hours of immersion and 90 minutes of sonication were compared, the sonication-treated chicken showed higher pH and water retention (Table 1).

In addition, as a result of comparing the immersion yield and the ultrasonic treatment yield by time, the yield was higher when the ultrasonic treatment was performed for 90 minutes than when it was immersed for 24 hours. In addition, it was also confirmed that the samples subjected to ultrasonic treatment were higher than those of the samples simply immersed in the case of measuring the yield after drying the chicken which was salted by simple immersion or ultrasonic treatment (FIG. 3). Therefore, it was confirmed that manufacturing the jerky by ultrasonic treatment after salting and drying can increase the production yield.

Physicochemical properties of chicken meat according to immersion or sonication time Dipping time 4 hours 6 hours 12 hours 24 hours pH 5.37±0.06 5.35±0.05 5.39±0.04 5.41±0.08 Water retention (%) 51.47±1.54 52.62±1.76 53.72±3.71 54.15±2.06 ultrasonic wave time 30 minutes 60 minutes 90 minutes 120 minutes pH 5.43±0.04 5.45±0.01 5.49±0.06 5.51±0.09 Water retention (%) 52.19±3.54 53.67±2.45 54.39±3.02 55.01±1.93

Example 2. Comparison of physicochemical properties of broiler jerky

The results of comparing the physicochemical properties of the chicken jerky prepared by the method of Preparation Example 1 and Comparative Examples are shown in Table 2 below. As a result, the jerky thickness and pH of the chicken jerky of the present invention showed similar values compared to the control group which is commercially available jerky. In the case of salinity, as the temperature of the superheated steam (SHS) treatment increased, the tendency increased, and under the conditions of Preparation Example 1, the SHS-treated jerky showed the lowest content. In addition, it was confirmed that the jerky of Comparative Example 1 prepared by drying without ultrasonic treatment after ultrasonic treatment showed the lowest drying yield.

Comparison of physicochemical properties of broiler jerky Item Control Comparative Example 1 Preparation Example 1 Comparative Example 2 Comparative Example 3 Beef Jerky Thickness (mm) 5.07±1.8 4.94±0.9 5.21±0.5 5.16±0.9 5.26±0.8 Moisture content (%) 19.61 21.52 30.19 26.38 24.41 pH 6.25 6.18 6.31 6.43 6.82 Salinity 1.2 1.9 1.5 1.9 2.6 Dry yield (%) - 34 40 38 35 Water activity 0.62 0.74 0.78 0.80 0.82

In addition, in the case of chromaticity, the lightness and the yellowness of the preparation example 1 and the comparative examples tended to be lower than that of the control group, which was commercially available jerky, and the redness showed the highest jerky of the control and preparation example 1.

Comparison of surface color of broiler jerky Item Control Comparative Example 1 Preparation Example 1 Comparative Example 2 Comparative Example 3 brightness 35.1 26.4 24.6 22.4 21.8 Redness 15.9 14.6 15.9 14.1 13.8 Yellowness 19.6 15.7 13.6 12.9 11.5

As a result of evaluating the physical properties of the chicken jerky, it was confirmed that the chicken jerky of Preparation Example 1 had the lowest hardness compared to the comparative examples. In addition, the beef jerky of Comparative Example 1 prepared by ultrasonic treatment and drying without SHS treatment showed the highest hardness and elasticity (Table 4).

Evaluation of physical properties of chicken jerky Item Comparative Example 1 Preparation Example 1 Comparative Example 2 Comparative Example 3 Hardness 6201.1 4565.6 5666.3 5841.3 Springiness 1.64 0.18 0.16 0.20 Cohesiveness 0.12 0.12 0.16 0.18

Example 3. ultrasound and SHS Sensory test of broiler jerky according to treatment

Sensory testing was carried out with chicken jerky according to ultrasonic and SHS treatment.

Preparation of chicken jerky according to ultrasonic and SHS treatment division Sonication SHS processing Preparation Example 1 ○ ○ Comparative Example 1 ○ × Comparative Example 4 × ○

As a result, compared to the meat jerky prepared by ultrasonic treatment without SHS treatment as in Comparative Example 1 and the meat jerky prepared by SHS treatment without ultrasonic treatment as in Comparative Example 4, both ultrasonic and SHS treatment were performed. It was confirmed that the production of broiled beef jerky is more vivid in red color and most favored in flavor, taste, texture, and overall preference.

Sensory test of broiler jerky according to the ratio of salt solution division color incense flavor Organization Overall preference Preparation Example 1 5.74 6.38 6.17 6.22 6.37 Comparative Example 1 5.22 5.12 5.54 5.28 5.38 Comparative Example 4 5.18 5.24 5.30 5.10 5.26

Example 4. SHS Sensory test of broiler jerky according to treatment conditions

The results of sensory evaluation with the chicken jerky prepared by the method of Preparation Example 1 and the chicken jerky of Comparative Examples 2 and 3 are shown in Table 7 below.

Sensory test of broiler jerky according to SHS treatment conditions division color incense flavor Organization Overall preference Preparation Example 1 5.74 6.38 6.17 6.22 6.37 Comparative Example 2 5.60 6.12 5.82 5.54 5.68 Comparative Example 3 5.58 6.24 5.70 5.68 5.59

As a result, although there was no significant difference in preference for color and scent, in the taste, texture, and overall preference, the chicken jerky of Preparation Example 1 had the highest score. When the SHS treatment conditions exceeded 150°C, it was confirmed that the chicken meat was well cooked, but the flesh became stiff and the texture and taste were reduced. Therefore, it was confirmed that SHS heat treatment at 150° C. for 4 minutes during the preparation of chicken jerky has the best taste and texture, and thus is most suitable.

Example 5. Salt solution Sensory test of chicken jerky according to the mixing ratio

The chicken jerky prepared by the method of Preparation Example 1 and the chicken jerky prepared by the method of Preparation Example 1, wherein the mixing ratio of the ingredients of the saline solution in step (2) is prepared by jerky jerky (Comparative Examples 5 and 6). The sensory test was conducted using the 7-point scale method.

Salt solution mixing ratio (g) Material type Preparation Example 1 Comparative Example 5 Comparative Example 6 Steak sauce mix 260 220 300 corn syrup 254 290 220 White sugar 428 380 470 Tomato ketchup 143 170 120 Oyster Sauce Powder 200 230 170 Refined salt 64 80 50 Pepper powder 21 16 26 Garlic powder 8 6 10 Natural smoke flavor powder 28 24 32 Ginger powder 3 One 5 Potato starch 6 4 8 Ustar sauce 14 8 18

As a result, compared to the comparative examples, the chicken jerky of Preparation Example 1 showed the highest score in flavor, taste, texture, and overall preference, and it was confirmed that it is most suitable to prepare chicken jerky with the saline solution of Preparation Example 1.

Sensory test of broiler jerky according to the ratio of salt solution division color incense flavor Organization Overall preference Preparation Example 1 5.74 6.38 6.17 6.22 6.37 Comparative Example 5 5.35 5.96 5.68 5.98 5.70 Comparative Example 6 5.42 5.38 5.74 5.82 5.64

Claims (4)

(1) slicing and preparing chicken breast;
(2) preparing a salt solution by mixing steak sauce, starch syrup, sugar, tomato ketchup, oyster sauce powder, salt, pepper, garlic powder, smoke flavor powder, ginger powder, potato starch, and star sauce;
(3) mixing the chicken breast slice prepared in the step (1) and the salt solution of the step (2), followed by sonication;
(4) heat-treating the sonicated chicken breast slice of the step (3) using a superheated steam (SHS) method; And
(5) A method for producing chicken jerky, characterized in that it comprises the step of drying the SHS-treated chicken breast slices in step (4). According to claim 1,
(1) slicing and preparing chicken breast;
(2) Steak sauce 240-280 g, starch syrup 240-270 g, sugar 400-450 g, tomato ketchup 130-160 g, oyster sauce powder 180-220 g, salt 60-70 g, pepper 18-24 g, garlic Preparing a salt solution by mixing 7-9 g of powder, 26-30 g of smoke flavor powder, 2-4 g of ginger powder, 5-7 g of potato starch, and 12-16 g of starch sauce;
(3) mixing the chicken breast slice prepared in the step (1) and the brine solution of the step (2), followed by sonication for 80-100 minutes at 26-30 kHz;
(4) heat-treating the sonicated chicken breast slice of step (3) for 3 to 5 minutes using a superheated steam (SHS) method of 140 to 160°C; And
(5) The method of manufacturing chicken meat jerky, characterized in that it comprises the step of drying the SHS-treated chicken breast slice in the step (4). According to claim 2,
(1) preparing step by slicing chicken breast to a thickness of 7-8 mm;
(2) Steak sauce 240-280 g, starch syrup 240-270 g, sugar 400-450 g, tomato ketchup 130-160 g, oyster sauce powder 180-220 g, salt 60-70 g, pepper 18-24 g, garlic Preparing a salt solution by mixing 7-9 g of powder, 26-30 g of smoke flavor powder, 2-4 g of ginger powder, 5-7 g of potato starch, and 12-16 g of starch sauce;
(3) mixing the chicken breast slice prepared in the step (1) and the brine solution of the step (2) at a weight ratio of 84 to 87:13 to 16, followed by sonication at 28 kHz for 80 to 100 minutes;
(4) heat-treating the sonicated chicken breast slices of step (3) for 3-5 minutes using a superheated steam (SHS) method of 140-160°C; And
(5) The method of manufacturing chicken meat jerky, characterized in that it comprises the step of drying the SHS-treated chicken breast slice of step (4) at 60-70°C for 160-200 minutes. A beef jerky prepared by the method of claim 1.

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